I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house. There’s just something about Oreos I can’t resist, even though I know they’re full of junk.
I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book.
These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans. They’re easy to put together, and the hardest part is definitely waiting the four hours they need to chill (but you can speed that up by putting them in the freezer for some of the time).
Ingredients
- 22 Oreos: 16 left whole, and 6 coarsely chopped
- 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup sour cream
- Pinch of salt
Instructions
- Preheat oven to 275 F.
- Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
- Place 1 whole Oreo in the bottom of each lined cup.
- Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
- Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream and salt.
- Stir in chopped cookies by hand.
- Pour the batter into the prepared tins, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
- Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)
Made recipe substituting Raspberry extract. Instead of mixing crushed oreos I used them as a bottom crust. Taken out of the papers they looked like big pink oreos! According to the Love of my life,” These are Bangin’!” Thank you for sharing this idea!
[...] Recipe from : Cates World Kitchen [...]
Do you think I could put these into small tart pans instead? Would I have to change the bake time at all?
It totally depends on the size and depth of the pan. I might start checking a few minutes earlier, especially if the pans are shallow
This recipe looks delicious! I was just wondering if you knew of a way to make these eggless? Egg replacements have not been working…
http://www.facebook.com/pages/Incredible-Recipes/117925708371194?fref=ts stole your pic. I’m sorry.
I posted your link on their page.
Ria – I’m not sure, sorry! I’m not very experienced with eggless baking.
I made these and the oreos ended up tasting burnt… I don’t know why. I cooked them at the right temp/for the right amount of time. What caused this?
[...] via Cates World Kitchen [...]